Medium Shells with Fresh Vegetables and Herbs

Another recipe from the back of a box of Barilla pasta.  Easy and yummy!

1 box Barilla Whole Grain Medium Shells (I didn’t have any shells so I used tricolored rotini)

1 leek or white onion (I used an onion)

1/2 cup extra virgin olive oil, divided

1 garlic clove, pressed

1 medium carrot, thinly sliced

1 cup broccoli florets

1 cup green peas, frozen

salt and pepper to taste

1 cup water

1 pint (2 cups) cherry tomatoes, halved (I used grape)

5 basil leaves, chopped

1/4 teaspoon dried oregano

1 tablespoon parsley, chopped (didn’t have any)

1 teaspoon (about 4 leaves) mint, chopped (didn’t have any)

1 cup Parmesan cheese, grated

1  Cook pasta according to package directions.  Meanwhile, cut leek or onion into thin rings and place in skillet with half of olive oil and garlic clove.  Saute 5 minutes over medium heat.

2  Add carrot, broccoli and green peas.  Season with salt and pepper and saute 5 minutes.

3  Add cup of warm water and continue simmering until vegetables are cooked through.

4  Add tomatoes.

5  Drain pasta and toss with sauce.  Add herbs, remaining olive oil and Parmesan cheese and toss again.

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